An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles)

An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles)

Osaka natives live in area that's notorious for competitive okonomiyaki districst, so they're picky about their sauce-flavored noodles as well. Here's the yakisoba and stir-fried udon noodle recipe that even the most discerning eaters in Osaka will love.

Ingredients: 1 serving

Chinese-style noodles or udon noodles (as thick and chewy as possible)
1 bag
about 3 leaves
Bean sprouts
1 to 2 handfuls
Thinly sliced pork or beef
as needed
Dashi stock (about the concentration for miso soup)
50 ml
Otafuku Okonomiyaki sauce or Recipe ID: 1362952 sauce
40 to 60 ml (vary according to the amount of vegetables and the juices from the vegetables)
Sake (always use real sake, not cooking sake)
30 ml for udon noodles 20 ml for yakisoba ... This is enough for up to two portions of noodles
Vegetable oil
as needed
Salt and pepper ... A
as needed
Tempura crumbs ... B
as needed
Bonito flakes ... B
as needed
Aonori ... B
as needed
Freely arrange the ingredients to things you have at home. Change the meat to octopus or squid, mix the meat and seafood, or change the B toppings.


1. Cut the vegetables and meat into bite-sized pieces. *In this case, it's better to tear the cabbage by hand instead of cutting it into neat pieces.
2. Prepare the dashi stock, it can be dash stock powder dissolved in hot water. *Speed is essential, so prepare the sauces now too.
3. Take the noodles out of the refrigerator and place on a plate. Sprinkle sake over it and lightly cover with plastic wrap. *Microwave until the noodles are warm (it takes me about 1.5 minutes at 600 W).
4. Many people warm the noodles in the bag, but a popular store told me it's better to prepare the noodles with the method in Step 3. This is essential!!
5. Put vegetable oil in a frying pan, and heat over high. Put the meat in first and season with the A ingredients. When the meat is almost cooked through, add the vegetables. Season again with the A ingredients and stir-fry.
6. Once the Step 5 vegetables have softened up, add the Step 3 noodles (do not add sake on the plate). Add the Step 2 dashi stock, and untangle the noodles while cooking over high heat.
7. When the Step 6 noodles have untangled and about 90% of the dashi stock has evaporated, add the Step 2 sauce. Mix quickly and put on a serving plate.
8. In Step 7, make sure you mix the sauce with the remaining dashi stock that hasn't been fully evaporated. This is important!!
9. From Step 6 onwards, the process up until plating should take about 20 to 30 seconds.
10. If you take your time here, the noodles will not only dry out, but start tasting like the instant kind.
11. After serving onto a plate, top with the B ingredients and it's ready. Adding mayonnaise or chili pepper powder to taste is also yummy.
12. Noodles that have dried out are never good. The sauce sticks well onto chewy noodles that have a slippery surface. This way, the noodles will taste exactly like what you'd get at a restaurant.
13. I always use this type of sauce which is on the sweeter side. This company also makes "Yakisoba Sauce" but I like to use the "Okonomi" type.
14. But, if you can't find it, try using the Recipe ID: 1362952 "Fake Otafuku type Okonomi Sauce".
15. I tried various types of sauce for this recipe before posting it. The amount needed is the same at 40 to 60 ml.
16. Always use thick noodles... Thin noodles will become soggy and mushy.
17. To make the noodles as yummy as those cooked at restaurant griddles, make sure to keep the frying pan or electric griddle on high heat.
18. The dashi stock added in Step 6 should evaporate if the heat is kept on high. This is an important point for keeping the noodles chewy.

Story Behind this Recipe

I was born and raised in Chuo Ward, Osaka, and love "okonomiyaki," "yakisoba" and "takoyaki".
There are so many yummy restaurants here, but they're always so crowded... Even if these don't taste or look exactly the same as what you'd get in those places, I'm actually quite proud of what I've got here.